Our very favorite pisco sour that we had turned out to be quite different. The owner of this tiny beach restaurant we were at for lunch one day told me that they had the very best pisco sour. So of course, we had to try that. And you know what, she was right! It was amazing although totally different from any other we had sampled before. It was very lime-y with little bits of lime zest floating throughout it. It was served in a sugar-rimmed margarita glass and was basically the consistency of a slushy. I know that probably sounds VERY strange to anyone who drinks pisco sours often, but it was SO delicious and the absolute perfect beach-side cocktail. So this version of a pisco sour is very much inspired by that one. :)
But this post isn't about smoothies. It's about a super frothy and amazing tasting cocktail that will make you so ready for summer to start.
1 1/2 oz. Pisco
2 tablespoons sugar
juice from one lime (about 3/4 oz.)
zest from one lime
1 egg white
1 to 1 1/2 cups of ice
In a blender combine the sugar, lime juice, and lime zest. Blend until the sugar dissolves. Add the pisco, egg white, and ice. Blend until combined and very frothy.
Second, you can see in the photos that I peeled my lime wedge and let the blender do the zesting for me. If you go this route, take care as you peel to try to avoid as much of the white pith under the green exterior as you can. This part can be a bit bitter, so you don't want tons of it in your cocktail. If you don't feel confident with your peeling skills, just zest with a box grater or zester if you have one.
And the third thing I want to mention is regarding the egg white. Egg white is a pretty common ingredient in cocktails, especially older/classic cocktails. As air gets incorporated into the egg white, either by the blender like in this recipe, or from shaking a cocktail, it makes the egg white very frothy and will impart this texture to your drink. If raw egg white just isn't something you feel comfortable consuming though—no worries. I made this cocktail without the egg white as well, and it's still very, very tasty. It will just make the consistency a little denser and more like a slushy (think frozen margarita).
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.